After dining at The Black Forest last week-end, I can't get their schnitzel off my mind; and I'm going to whip up my rendition of the German Classic this week-end.
I haven't made this in awhile, but it's a very easy to prepare and is delish. This will be great for Sunday Dunch with a bit of Fettuccine Alfredo.
The real "secret" to this dish is finding great veal cutlets for use in the recipe.
Standard Ingredients:
- 4 half-inch thick Veal or Pork Cutlets
- 1/2 cup Flour
- 1 large Egg
- 1 cup of Dry Breadcrumbs
- 4 Tbsp of Vegetable Oil
- Salt and Pepper to taste
- 2 whole Lemons
Instructions:
- Trim and clean cutlets
- Pound cutlets to 1/4 t0 1/8 inch thickness
- Salt and Pepper cutlets lightly and set aside
- Spread Flour on a dry plate or cutting board
- Beat Egg in large shallow container
- Spread Breadcrumbs on another dry plate or cutting board
- Heat 6-8 Tbsp of oil in a large pan on med-high heat
- Flour one cutlet on both sides
- Flip floured cutlet in Egg
- Cover Egged cutlet heavily in Breadcrumbs
- Fry cutlet until browned (2-3 minutes per side)
- Salt lightly while frying
- Place cooked cutlets on paper towels to drain oil
- Repeat process for each cutlet
- Serve each cutlet with freshly cut lemon halves or quarters
Note: Though I will be using the traditional veal in this week end's dish, it can be produced with either pork tenderloin or chicken breast.
